Chefs & Restaurants Unite Providing Locally Sourced Menus

Alison Eighteen, New York, NY

Posted by on Sep 18, 2013

Alison Eighteen – Celebrating National Eat Local Day on Saturday, September 21 Alison Price Becker and Chef Roxanne Spruance 15 W. 18th Street New York, NY 10011 212.366.1818 Reservations: http://www.alisoneighteen.com Menu- A la Carte Selctions Poached Duck Egg:  miri sweet corn, lobster, heirloom peppers, chanterelles, brown butter & delfino ($16) Heirloom Tomato Salad:  housemade ricotta, basil, balsamic vinegar, extra virgin olive oil & sea salt  ($13) Hudson Valley Foie Gras: maitake, sungold tomatoes, fairytale eggplant, tahini & bush basil  ($19) Roasted Bone Marrow:  beef heart, candied pumpernickel, parsley & warm sherry vinaigrette  ($12) Whole La Belle Rouge Poussin:  succotash, pickled ramps, ricotta, corn aioli, roasted walnuts, roti ($28) Roast Pork:  scallion spatzle, candied honey cashews, ginger & cocoa nibs with ginger-pilsner sauce ($29) Georges Bank Sea Scallops:  caramalized onion consommé, caper, edamame, nori, yukon gold ($33) Alison Eighteen’s entire menu is locally sourced proteins and produce. Why is it important to offer locally sourced foods? It is not just about providing customers with the best and most flavorful ingredients.  It is also about supporting the local economy and the farmers that are growing specialty produce and raising heritage breeds. List of local ingredients and sources: Norwich Meadows. Paffenroth Garden. Cherry Lane Farm. La Belle Rouge. Crescent Farms. Two Guys from Woodbridge. Andrew’s Honey.  Mountain Sweet Berry. Phillips Farms. Heermance Farm. Willow Wisp Farm. Eckerton Farm. Finger Lakes Farm. Anson...

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Tuyo, Miami, FL

Posted by on Sep 18, 2013

Tuyo, Miami, FL – Celebrating National Eat Local Day on Saturday, September 21 Chef Norman Van Aken 415 NE 2nd Ave. Miami, FL 305.237.3200 www.tuyomiami.com Menu First Plate  Locally Gigged Hogfish Ceviche with Salsa of Life ($16) Main Plate Pan-Cooked Fillet of Key West Yellowtail on a “Belly” of Mashed Potatoes with Citrus Butter and Paradise Farm’s Malabar Spinach ($32) Sweet Plate  Homestead Grown Guava Stuffed Donut Bites with Housemade Cajeta and Cream Cheese Ice Cream ($10) Why is it important to eat local? “My son had me read a book that answers these questions in a wonderfully informed and poetic way. It is titled Animal, Vegetable, Miracle and written by the well-known author Barbara Kingsolver. But in a nutshell it is community building, health insuring, flavor giving and…very valuable. It keeps the texture, language, idiosyncrasies and PERSONALITY of our nations distinct and ever intriguing!” – Chef Norman Van Aken, Tuyo in Miami, Florida   List of local ingredients and sources: Trigger Fish Co. – fish Verde Farms – Malabar spinach Paradise Farms or Teena Borek Farms – tomatoes Robert is Here –...

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Big Jones, Chicago, IL

Posted by on Sep 18, 2013

Big Jones – Celebrating National Eat Local Day on Sunday, September 22 Chef Paul Fehribach 5347 N. Clark Street Chicago, IL 60640 773-275-5725 Menu: Fried green tomatoes with baby lettuces, aioli an deviled egg puree. ($12) Why is it important to offer locally sourced foods? “Buying locally sourced products is important as it’s more sustainable and tastes better.” List of local ingredients and sources: Spence Farm, Livingston County, IL – Green tomatoes Green Acres, North Judson, IN – Baby Lettuce Little Farm on the Prairie – Eggs Three Sisters Garden – Corn...

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Marché, Eugene, OR

Posted by on Sep 18, 2013

Marché – Celebrating National Eat Local Day – Celebrating National Eat Local Day on Sunday, September 22 Chef Stephanie Pearl Kimmel 296 E. 5th Ave. Eugene, OR 97401 541.342.3612 www.marcherestaurant.com Menu – A la carte*  Roasted Chicken Breast lobster mushroom & tomato confit, savory beurre blanc & toasted farro ($29) Wood Oven Roasted Salmon chanterelle, bacon, tomato, roasted potatoes, verjus & smoked salmon croûte ($29) Seared Albacore Tuna blistered green beans, black garlic, rice cakes, sesame-scallion vinaigrette ($28) Corn & Basil Soufflé roasted summer vegetables, braised greens & balsamic reduction ($23) Smoked Pork Chop grilled peach, buttermilk-corn mashed potatoes & garlic chives ($28) Lamb Duo grilled leg & sausage, ratatouille, demi-glace & cherry tomato chutney ($30) Grilled Beef Tenderloin buttermilk fried onion, roasted vegetables & sherry-shallot demi-glace ($33) *Marche’s full menu is essentially locally sourced with the exception of lemons and olive oil which are not available in the region.   Why is it important to offer locally sourced foods? “Local food is the foundation of what we do. Marché is about celebrating life and the bountiful Pacific Northwest with locally grown and gathered food, prepared with care and served in a lively and elegant atmosphere. We take our name for the French word for market – a word that describes not only our location in Eugene, Oregon’s bustling 5th Street Market, but also our philosophy of cooking. The menu is based on the foods you would find at a farmers market – fresh, seasonal and regional,” says Stephanie Pearl Kimmel, Marché in Eugene, OR. List of local sources: Laughing Stock Farm and the “fabulous” Paul Atkinson, Groundwork Organics, Lively Organics, Horton Road, Sweetleaf, Lively Organics and more...

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Restaurant Nora, Washington, DC

Posted by on Sep 17, 2013

Restaurant Nora – Celebrating National Eat Local Day on Saturday, September 21 Chef Nora Pouillon 2132 Florida Avenue NW Washington, DC 20008 202.462.5143 www.noras.com Menu – Prix Fixe* $69 for vegetarian option, $79 for meat option 1st Course New Morning Farm Corn and Squash Bisque with Next Step Okra Relish, Cherry  Tomato Confit or Lone Willow Farm Heirloom Tomatoes and Lakewood Farm Watermelon with Firefly Bûche Noire Cheese, Baby Arugula, Sherry Shallot Vinaigrette 2nd Course Maine Peekytoe Crab and Avocado Salad with Cilantro and Red Onion, Ancho Chili Emulsion, Crispy Tortillas or Sunnyside Poblano Pepper Stuffed With Cherry Glen Goat Cheese, Tomatillo Salsa Verde, Almond Crème Fraiche  3rd Course Ayrshire Farm Grassfed Filet Mignon with Tree and Leaf Farm Fingerling Potatoes, Grilled Sunnyside Patty Pan Squash, Pickled Tuscarora Shallots, Red Wine Jus or Next Step Produce Buckwheat Crepes and Locally Foraged Mushrooms with New Morning Farm Corn Soubise, Tuscarora Cherry Tomatoes, Basil From Our Garden, Shaved Pecorino Fiorno  4th Course Roasted Toigo Peaches with Lancaster Honey Lavender Mascarpone, Rosemary Brittle or Sunnyside Blackberry Crustada with Nature By Nature Buttermilk Ice Cream Why is it important to offer locally sourced foods? “I’m committed to local food because I believe in a healthy and environmentally sustainable lifestyle.” List of local sources: New Morning Farm – corn, squash, buckwheat Next Step – okra Lone Willow Farm – Heirloom tomatoes Lakewood Farm – Watermelon Firefly – Cheese, arugula, shallot Maine  – Peekytoe crab Sunnyside – Poblano pepper Ayrshire Farm – Grassfed beef Tree and Leaf Farm – Fingerling potatoes Toigo – peaches Lancaster – honey, mascarpone Tuscarora – Cherry tomatoes Restaurant Nora Garden – basil,...

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